Category: Recipes

Pukis is a typical traditional cake. This cake is made from a dough of eggs, sugar, flour, yeast and coconut milk. The dough was then poured into molds and baked. Pukis can be said is actually a modification of the waffle. The variation is varied, given a sprinkling of chocolate eggs, cheese, sliced meats, or nuts.

Pukis cakes have a distinctive shape and color. The top is yellow and the bottom is browned. Pukis easily found in pastry shops and sidewalk vendors in Indonesia. And because it is rarely easy to find this cake is served at feasts.

Ingredients:

180 ml coconut milk

½ tablespoon instant yeast

60 ml warm water

3 eggs

100 g granulated sugar

150 g flour

Method:

Cook the coconut milk until boiling. Lift. Let stand until warm.

Stir the yeast with warm water until frothy.

Beat eggs and sugar until thick and fluffy.

Add the flour bit by bit while stirring until blended.

Enter the yeast solution. Stir well.

Add the coconut milk, stir well. Let stand for 15 minutes.

Heat the mold Pukis over medium heat, polish with a little vegetable oil/margarine.

When it comes to asparagus, I’ve been stuck in a rut. Olive oil, balsamic vinegar, salt, pepper, in the oven at 375 until cooked but still crunchy. But thanks to my hubby, I’m now armed with a simple asparagus recipe that’s a real crowd pleaser.

Ok. I realize people have been wrapping asparagus in prosciutto for quite some time and maybe this is old news to you, but my recipes is healthier and has a special twist, so keep reading…

I’m always learning new things about nutrition. Recently, as part of my Precision Nutrition Super Coach Certification, we studied the association between the consumption of processed meats and heart disease/diabetes. Sorry folks, but there is a direct correlation between eating processed meats (bacon, ham, hot-dogs, baloney, prosciutto) and heart disease/diabetes. Here’s what you need to know…

Processed meats are higher in sodium which will increase your blood pressure.

Processed meats contain nitrates that can lead to an impaired insulin response (whaaat?)

Processed meats are cooked at high temperatures, which create compounds that are potential carcinogens.

1 serving a day will increase your risk of heart disease by 42%

1 serving a day will increase your risk of diabetes by 19%

So now you know. Prosciutto might be leaner than baloney or salami, but it’s still processed meat, which means it needs to be consumed in moderation. That being said, I buy prosciutto about once a month (I used the leftovers from this recipes to create an amazing Strawberries and Prosciutto with Lime and Maple Syrup). It’s a great little flavor bomb! Just don’t eat it everyday and use it sparingly in recipes. Problem solved.

As I said earlier, prosciutto-wrapped asparagus isn’t my genius invention. It’s all over Pinterest; spears of asparagus wrapped in prosciutto and served as individual finger food. Here’s my problem with that. You need to be eating at least two servings of vegetables with every meal and you’d need to eat a whole lotta prosciutto to get your veggies this way.

When my husband first decided to make this recipe, I told him there was no way we were eating 10 slices of prosciutto each, so we decided to create bundles. Five or seven spears of asparagus for every slice. Now that’s a healthy treat!

The other twist in this recipe is the fresh herb marinade (which is not necessary, but takes this recipes from good to “more please”). We chopped up fresh herbs and marinated the asparagus with some olive oil for about an hour before we wrapped them in salty prosciutto and fired up the BBQ.

Prosciutto-Wrapped Asparagus Bundles

Ingredients (Serves 2-3)

1 bundle of asparagus (buy the slimmest ones you can find for tenderness)

4-6 slices of prosciutto

olive oil

1/4 cup of fresh herbs (I used basil, thyme, rosemary, and sage)

pepper (you don’t need extra salt with this recipe)

Step-By-Step

Break off the ends of each asparagus stem (they break off naturally at the right spot).

Chop your herbs and mix them with about 2 tbsp of olive oil and a couple of grinds of pepper.

Mix your asparagus with the marinade and let it sit for 30 to 60 minutes.

Wrap 5 to 7 spears of marinated asparagus with 1 slice of prosciutto.

Roast in the oven at 375 or on the BBQ at medium high for about 7 to 10 minutes. Just long enough to cook the asparagus but keep it crunchy.

Now imagine these salty crunchy bundles, nestled up next to a big juicy steak and a side of salad. Perfection!

There is no reason not to eat your veggies during the summer. There is so much fresh produce; the possibilities are endless. Habit #3 that I teach my clients: eat 2 servings of veggies with every meal. What are you eating tonight?…

It’s fiddlehead season! Considered a seasonal delicacy for us Canadians, fiddleheads are the edible shoots of the ostrich fern that you can only find during the spring. I decided to put together some ideas on how to prepare them, including my own fiddlehead recipe with wild mushroom butter.

I was so happy to see a large bin of fiddleheads at the grocery store this week. I bought a huge bag and have been eating them daily!

Before I move onto the recipes, you need to learn how to clean them. Believe it or not, fiddleheads can be poisonous if eaten raw or partially cooked.

Your first step is to thoroughly clean them by removing as much leftover brown husk as you can and rinsing them under running water. If your fiddleheads are store-bought, they most likely don’t have much of the husk left.

Your second step is to boil them in a large pot of water for 15 minutes. Drain all the water when you are done and rinse the fiddleheads.

At this point, I usually rinse them thoroughly again and pick off any remaining brown pieces of husk that are still clinging on.

Now you are ready to saute, roast, or add your fiddleheads to any recipe.

Typically, I saute my fiddleheads with butter and garlic in a frying pan, but I decided to try something new this year. I’ve wanted to make a wild mushroom butter for quite some time and thought wild fiddleheads would be the perfect companion.

You can make your wild mushroom butter the easy way by purchasing a wild mushroom sauce mix (I like Untamed Feast) or you can make your own by simply pulverizing any kind of dried wild mushroom in a coffee grinder. Melt about 1/4 of a cup of butter in a sauce pan and stir in about 2-3 tbsp of wild mushroom mix.

If you are looking for fresh fig recipes, look no further! This one is healthy, easy, and requires zero cooking! Now I can deal with that.

If you’re new to this blog, I live in BEAUtiful Invermere On The Lake, British Columbia. Summer is by far my favorite season. As an outdoor sports enthusiast, I get to play everyday, choosing between trail running, wake surfing, rock climbing, cross-country or downhill mountain biking, golfing, stand-up paddleboarding, swimming, river-floating, or just plain lounging.

Without sounding too sassy, I must admit that my life is most people’s vacation. Invermere is a tourist destination and city dwellers flock to my town all summer long. Having left the Montreal scene almost ten years ago for a population of about 3000, I must say I have zero regrets.

Our summer holidays are usually spent back in Montreal or exploring another region of British Columbia, but this year, we have opted for a staycation. My days will most likely look a lot like this… Wake Up. Work Out. Make Breakfast. Play Outside. Make Lunch. Lounge By Lake. Make Dinner. Hang Out. Go To Bed. Repeat.

It’s day one and I’ve already relaxed right into vacation mode. I don’t have a schedule. I don’t have any plans. I am loving life. I just woke up from a nap on my outdoor couch and decided to quickly share this easy fresh fig recipe with honey, feta, and pepper.

Although I eat primarily dairy and grain free, I like to dabble with dairy on special occasions. I hosted a brown bag wine tasting about three weeks ago. You pick a couple of varieties of wine and buy two or three different bottles ranging in price. I gave everyone a sample of each wine and let them choose their favorite, while they enjoyed a variety of healthy appetizers all made from scratch.

I found fresh figs at our local grocery store and immediately thought of pairing them with the salty taste of feta cheese and a cooled Pinot Noir… The sweet and salty pairing is amazing and my guests all agreed it was one of their favorite appetizers of the evening.

If you can’t find fresh figs, this feta and honey spread also happens to pair wonderfully with strawberries and nectarines. You will likely have leftovers, which you can use to stuff chicken breasts or as a base on homemade thin crust pizza (I use ivory teff gluten free tortillas).